Before we get started with the soup, we have to prepare the seasoned fried tofu pouch.
Grab a sieve and place it in the sink. Place the tofu pockets in the sieve and pour hot water on all pieces.
Make sure the tofu is well soaked. Flip over and pour hot water again.
Let the tofu cool, and then squeeze out the excess water with your hands.
Slice the tofu into strips or cut each piece diagonally into two triangles. Most restaurants serve the tofu in triangles.
In a small saucepan, place about a cup of water, soy sauce, and sugar and bring to a boil.
Once boiling, place the tofu pieces, turn down the heat low and let them simmer for approximately 15 minutes. Now place the drop lid (otoshibuta) on top to keep the tofu submerged and make sure it steams.
Turn off the heat and leave the tofu to marinate in the sauce.